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Welcome to our newest member, SmokyOkie
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  1. #11
    SmokyOkie Guest

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    Quote Originally Posted by Butt Lover's View Post
    That's the infamous Butt Lover's brisket/beef rub. It has treated us well over the last year. I would be happy to send you out a sample, pm me
    Yes indeed, Mike is the culprit. Great product Mike. We both tasted it against a rather popular product, and it was no contest. I used the HC marinade first to help it stick on and the end result was really good.

    I woild like to buy a few pounds if I can. Anybody that wants a good brisket rub should try to get some ordered.

    Quote Originally Posted by Vermin99 View Post
    Looks really good. How did you do the potato?
    It is a left over twice baked. When the Okette makes them, she makes several and freezes the extras. We just bake them on high for about 30 minutes to reheat.

    Do you know how to make twice baked taters?

  2. #12
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by SmokyOkie View Post
    Yes indeed, Mike is the culprit. Great product Mike. We both tasted it against a rather popular product, and it was no contest. I used the HC marinade first to help it stick on and the end result was really good.

    I woild like to buy a few pounds if I can. Anybody that wants a good brisket rub should try to get some ordered.



    It is a left over twice baked. When the Okette makes them, she makes several and freezes the extras. We just bake them on high for about 30 minutes to reheat.

    Do you know how to make twice baked taters?
    In the picture your tater looks like it was deep fried, I was just wondering if you did something a little different
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #13
    SmokyOkie Guest

    Default

    Just thrice baked, only on this one, someone forgot to add a little fresh cheese on top, so the original cheese kinda puffed up.

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